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I know I’ve been neglectful of this blog this year. Between the shoulder injury and the really gross winter we are having here in Pittsburgh, I’m not going out to eat much and I’m not really cooking. Today though, I decided that I would cook and I wanted soup. I mean, this is what it looks like out there right now:

So comfort soup just sounded well… comforting. If you like stuffed green peppers, you should like this soup.

Before it got bad out, Jen and I went to Coca Cafe (Here is my original review). Jen got the same thing as last time and I ordered a special. I was tempted to get pumpkin pancakes, but I went with a tandori chicken chorizo and mango hash with eggs over easy instead. It was fantastic, I loved the flavor, it had that great tandori flavor without being overbearing. It was served with some grilled naan and a cool cucumber yogurt sauce. I really like this tiny place, but be warned, even in 20 degree weather, there was a line outside for it at 8:45 am and they open at 9 on Sundays.

My Tandori Chicken Chorizo with eggs (yum)

Then we had a slightly slippery drive home as the snow started to pick up when we left. I braved the drive from Jen’s to my house – I despise driving in snow. I go super slow so everyone on the road hates me, but I don’t trust my car. I’ve slid in the snow too many times in that car. I’m seriously considering a Subaru right now.

I decided to make this soup while I was at the store earlier in the week. My local store sells this in their fresh soup section, but it’s not cheap and I figured I could make it for less money and probably a little healthier.

What you’ll need:

1 lb Ground Turkey Breast (or lean ground beef)

1 Small Yellow Onion (or half a large)

2 Green Peppers

1-2 cloves of garlic

1 28 oz can crushed tomato

1 28 oz can diced tomato

1.5 cups chicken broth (low sodium)

Italian Seasoning

1.5-2 cups cooked brown rice

First I cooked the ground turkey. I thought I had some frozen turkey sausage that I had planned to add, but I did not, so I’m lacking a little of the protein I thought I’d have. I was not going out in this snow to get it though! Next time.

Then I added the diced green pepper, onion, garlic and a little salt and pepper with some olive oil.

I let this cook until the veggies were softened, about 6-7 minutes, stirring often.

Then I added in the can of diced tomatoes, the can of crushed tomatoes, the chicken broth and the Italian seasoning.

I eyeballed the the broth and seasoning, so I’m making assumptions about how much I put in. Make sure it’s as liquidy as you like. Ha, do you like my made up word, liquidy? I season as I go, I actually added some Italian seasoning to the meat and veggie layer and then some more when I put in all of the liquids. Just keep tasting it and make sure it tastes good to you.

I let this mixture simmer for about 2 hours, stirring every once in a while. If you’ve just had shoulder surgery go do your exercises (that’s what I did). Or clean. Or sit on the couch and watch the Olympics (that’s what I did after the exercises). Speaking of Olympics, I just wish I was even a fraction as athletic as these people. But I hate cold weather, so doing any of these sports isn’t really something I’d be into.

Next time I’d probably go with lean ground beef over the turkey, it just doesn’t have the same flavor as the beef in something like this. I’ll be eating this for lunch for the next several days. Without the rice, this comes out as about 170 calories (assuming this makes 6 servings). With the rice it comes in at 244. either way, not a bad lunch at all!

Here it is all done, I mixed the rice in since I was going to be the only one eating this. You can certainly add it in later if you like.